Sprinkle the Osso Bucco pieces with salt and pepper, and coat them completely with flour. Brown the meat on both sides in a heavy skillet in the oil. Set the meat aside. In a pan large enough to hold the meat, saute the vegetables in a little oil with the garlic, shallots, and herbs for about 5 minutes, or until they are brown. Place the Osso Bucco pieces on top and add the wine and chicken stock. Boil the mixture until the liquids are reduced by half. Add the tomatoes, veal stock, and salt and pepper to taste. Cover and bake at 375° F. for 1-1/2 to 2 hours, or until tender. If the cooking liquids reduce too much during baking, add more chicken stock. Serve with rice pilaf. Makes 6 servings. beef 04